The concrete method of fried crucian carp with crispy skin in Sichuan;

1. Pick the crucian carp, wash it, marinate it with cooking wine, salt and pepper, and put it in the refrigerator for one night.

2. Put 200 grams of soybean oil in a hot pot and stir fry the crucian carp.

3. When the crucian carp is crisp and rotten, take out the oil control and leave a little base oil in the pot.

4. Stir-fry onion, ginger and green pepper, cook wine, add salt, rice vinegar, coriander, white sugar, stir-fry crucian carp and pour sesame oil, and serve.

skill

1. Crucian carp has many fishbones, so be careful when eating.

2. If you like seasoning, you can add another seasoning. My crucian carp is delicious after pickling.

3. Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.